Nothing beats the fresh, simple flavor of a classic Caprese salad—juicy ripe tomatoes, creamy mozzarella, and fragrant basil layered together and finished with a drizzle of olive oil. This iconic Italian salad is proof that a few high-quality ingredients can create something truly unforgettable, especially when tomatoes are at peak season.
If you’re looking for an easy appetizer, a light lunch, or a beautiful side dish for grilled chicken, steak, or pasta, Caprese fits the moment. It comes together in minutes, requires zero cooking, and looks stunning on a platter—perfect for weeknights, dinner parties, and summer get-togethers.
The secret to a standout Caprese salad is choosing the best ingredients you can find. Think vine-ripened or heirloom tomatoes, fresh mozzarella (burrata works too!), and bright basil leaves. A pinch of flaky sea salt and freshly cracked pepper brings everything into focus, while balsamic glaze adds that sweet-tangy finish everyone loves.
In this recipe, you’ll learn how to assemble Caprese so it tastes as good as it looks, plus easy tips and variations—like adding avocado, prosciutto, or a pesto drizzle. Whether you keep it traditional or put your own spin on it, this tomato mozzarella basil salad is a go-to recipe you’ll make all year long.
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Caprese Salad
A fresh, classic Italian salad made with juicy tomatoes, creamy mozzarella, fragrant basil, and a simple olive oil + balsamic finish—perfect as a light lunch or easy starter.
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
3-4 ripe tomatoes (heirloom or vine-ripened), sliced 1/4-inch thick
12 oz fresh mozzarella (ball or log), sliced 1/4-inch thick
1 cup fresh basil leaves
3 tbsp extra-virgin olive oil
1-2 tbsp balsamic glaze (or thick balsamic vinegar)
1/2 tsp flaky sea salt (or to taste)
1/4 tsp freshly ground black pepper
Optional: pinch of oregano or red pepper flakes
Instructions
Slice & layer: Arrange tomato slices on a platter, alternating with mozzarella slices.
Add basil: Tuck basil leaves between slices (or scatter on top).
Season: Sprinkle with salt and black pepper.
Finish: Drizzle with olive oil and balsamic glaze. Serve immediately.
Notes
Cooking Tips
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Use room-temp ingredients: Tomatoes and mozzarella taste best not straight from the fridge.
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Salt the tomatoes first: Let them sit 2–3 minutes to bring out flavor before adding oil.
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Best balsamic move: If your balsamic is thin, use a glaze for prettier lines and stronger flavor.
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Serve right away: Caprese gets watery if it sits too long.
Variations
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Caprese skewers: Cherry tomatoes + mini mozzarella + basil on toothpicks (great for parties).
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Add avocado: Slice or cube avocado for extra creaminess.
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Prosciutto Caprese: Layer thin prosciutto slices on the side or between layers.
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Pesto drizzle: Swap balsamic for pesto (or do both lightly).
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Strawberry Caprese: Replace some tomatoes with sliced strawberries for a sweet-savory twist.
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Grilled Caprese: Quick-grill tomato slices or add grilled peaches in summer.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Fat: 20g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 14g
